Steamed Jam Roly

Name: Steamed Jam Roly
Ingredients: 10 oz. flour; 4 oz. suet, chopped; 8 oz. jam; 14 teaspoonfuls baking powder unless self-raising flour used; Pinch of salt; Water to mix

From The doctors' cookery book, 1938

Presented as published in 1938. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

2637Calories

33 gProtein

376 gCarbs

111 gFat

Full nutrition (33 nutrients)

Calories2637 kcal

Protein33 g

Carbohydrates376 g

Fiber2.5 g

Sugars110 g

Total Fat111 g

Saturated Fat59 g

Monounsaturated Fat36 g

Polyunsaturated Fat3.6 g

Cholesterol77 mg

Sodium204 mg

Potassium579 mg

Calcium167 mg

Iron17 mg

Magnesium86 mg

Phosphorus391 mg

Zinc2.4 mg

Copper0.7 mg

Manganese2.2 mg

Vitamin D0 mcg

Vitamin C20 mg

Vitamin A0 mcg

Vitamin E2 mg

Vitamin K4.1 mcg

Vitamin B60.3 mg

Vitamin B120.3 mcg

Thiamin (B1)2.7 mg

Riboflavin (B2)1.4 mg

Niacin (B3)19 mg

Folate480 mcg

Choline29 mg

Caffeine0 mg

Water102 g

As published

This recipe was extracted from The doctors' cookery book (1938) by British Medical Association, page 5. The excerpt below is the record exactly as published.

STEAMED JAM ROLY 10 oz. flour 8 oz. jam 14 teaspoonfuls baking powder unless Pinch of salt self-raising flour used Water to mix 4 oz. suet, chopped . Put the flour, suet and salt in a basin and mix to a soft dough with water. 2. Roll to an oblong shape and spread with jam, leaving an edge of about $4 in. without jam. . Moisten this edge. Roll pudding up, sealing the end. . Place in a greased paper or greased jam jar. . Steam for 14 to 2 hours. PICKLED HERRINGS 4 herrings Spices 1 onion in thin slices Pepper and salt 4 pt. vinegar Wash fish, bone, season and roll up neatly with roes inside, or leave whole and unboned. . Put fish, onion and spice into a dish. Cover with vinegar and some water. ; Cover dish with a greased paper, put on lid. Bake for 2 hour. FORTY-SIX 2| WEEK 22 FOR SHOPPING LIST WEEK RECIPES FOR TUESDAY py) FRIED FISH 14 Ib. fish + pt. milk Dripping $ pt. water 4 oz. flour Sauce< Remainder of batter Batter < 1 teaspoonful baking powder Pepper and salt Water Parsley 1. Wash fish quickly and dry well. 2. Cut the fish into neat pieces. 3. Make the batter just before it is needed, of a consistency to coat the spoon used. 4. Dip the fish into the batter and fry in smoking hot fat. 4) . Mix remainder of batter with milk and water, bring to the boil, and boil well. Add chopped parsley and season with salt and pepper. 6. Drain fish from fat and serve very hot. POTATOES—3 /b. mashed TREACLE PUDDING 12 oz. flour Pinch of salt 2 teaspoonfuls baking powder unless self-raising flour is used

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